Easy recipes for vegetarian risotto with vegetables and without meat

Meatless risotto is also delicious.

There is no doubt about it, especially if the right combination of ingredients is used.

It also depends on the technique and procedure, which in this case will guarantee a much better result.

See how to create the perfect combination of rice and vegetables.

Zucchini risotto with garlic

Zucchini does not contain cholesterol and is rich in vitamins A and C and in magnesium, potassium and calcium, while potassium flushes excess water and salts from the body. Therefore, do not be afraid to use zucchini when preparing meatless risotto.

INGREDIENTS

• 1 zucchini
• 1 cup of rice – about 250 g
• 250 g of tomatoes
• 1 large onion
• 4 cloves of garlic
• fresh basil
• oil
• salt
• Gouda cheese

METHOD

1. In a saucepan, sauté the finely chopped onion together with the rubbed garlic in the oil, add the washed rice and fry.
2. Cover the rice with water and simmer gently under the lid.
3. We rinse the tomatoes and zucchini and cut them into pieces, which we fry in a pan and simmer in oil until they soften.
4. Season with salt and fresh basil.
5. Then mix the cooked rice with the vegetables and sprinkle the grated Gouda on the plate.

Mushroom risotto without meat

You can conjure up a delicate meatless risotto for lunch or dinner and you will be delighted with it. Thanks to gradual cooking, it gets the right taste.

INGREDIENTS

• 230 g of mushrooms
• 3 tablespoons of butter
• 3 tablespoons of olive oil
• 2 medium sized onions
• 1 cup arborio rice
• ⅓ cup of dry white wine
• 2 and ½ vegetable broth
• ¾ cup grated parmesan cheese
• salt
• pepper

METHOD

• Clean, wash and dry the champignons.
• Cut them into quarters and fry them in a spoonful of butter and a spoonful of oil.
• Fry until golden, then lightly salt them and simmer them for another minute.
• Put them aside and prepare the rice.
• Wash the rice, let it drain, cut the onion into cubes.
• Fry the onion in the remaining butter and oil, then add the rice and fry until golden.
• Then pour wine over it and let it absorb.
• Then pour in ¼ cup of broth and let it absorb again.
• This is how we gradually add water until completely softened.
• Cook for 20-25 minutes, then add the mushrooms and grated parmesan.
• Heat for a while, mix, set aside, let sit and serve.

Meatless pumpkin risotto

You can also prepare vegetable risotto with this colorful autumn delicacy.

INGREDIENTS

• 350 g peeled and pitted pumpkin
• 1 medium onion
• 1 clove of garlic
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 300 g arborio rice
• 3 cups of vegetable broth
• ¾ cup grated parmesan cheese
• 1 pinch of nutmeg
• 1 pinch of pepper

METHOD

• Cut the pumpkin into smaller pieces, dice the onion and the garlic as well.
• Fry the onion and garlic in butter and oil, add the pumpkin and let it soften.
• After the pumpkin has softened, mash it to a pulp, add the cleaned rice and stir-fry.
• Gradually add half a cup of broth.
• When the liquid evaporates, add more broth.
• Cook until the rice is soft.
• Finally, season and serve with grated parmesan.

Vegetarian risotto with cauliflower

This time we will present a recipe for meatless risotto with cauliflower. In combination with rice, the dish acquires a wonderful taste if we complement it with a cheese with a strong taste – for example, niva.

INGREDIENTS

• cauliflower
• 1 cup of rice
• 80 ml of dry white wine
• 100 g of niva
• 100 g sliced almonds
• butter
• oil
• thyme
• water or chicken broth

METHOD

1. Fry the washed and cut cauliflower into small florets in butter.
2. Add dried thyme, salt and sauté until the cauliflower is soft.
3. Let’s prepare the rice. We rinse it with cold water, let it drain and put it in a frying pan with hot oil and fry it.
4. Then pour the wine and stock over the rice and simmer gently.
5. Add roasted cauliflower to the cooked rice, sprinkle with grated scallions and garnish with slices of roasted almonds.

source: epicurious.com

Meatless risotto with leeks

Leek stimulates the appetite and supports the activity of the digestive organs and kidneys. It is rich in provitamin A and potassium and phosphorus. We can therefore safely use it to prepare meatless risotto.

INGREDIENTS

• leek
• 300 g of rice
• chicken broth
• 1 dl white wine
• onion
• hard cheese – preferably parmesan
• butter
• salt
• pepper

METHOD

1. Fry the chopped onion in butter in a saucepan.
2. Wash the leek and cut it into fine rounds, which we add to the onion and fry together.
3. Then add the washed rice to the leek and onion, fry for a while.
4. Season with salt and pepper and cover with wine and broth.
5. Simmer gently together.
6. We can serve with a poached egg.

Vegetable risotto sprinkled with cheese

Sometimes we don’t have time to prepare a complicated lunch. Try a quick meatless risotto with cheese that’s really easy.

INGREDIENTS

• 1 cup of rice
• 1 onion
• 1 can of beans in tomato sauce
• 2 stalks of celery
• a small can of pickled corn
• 100 g of grated smoked cheese
• salt
• pepper
• oil

METHOD

1. Fry chopped onion in oil in a saucepan, add washed rice and fry together.
2. Add chopped celery to the rice.
3. Cover the rice with water and simmer gently.
4. Add the beans and corn from the can to the finished cooked rice and mix.
5. Sprinkle the grated cheese on the plate.

source: foodrepublic.com

Vegan spinach risotto

Spinach can also be the main ingredient of meatless risotto. Top it with cheese and you have an excellent light lunch for hot summer days.

INGREDIENTS

• 1 cup of rice
• 1 onion
• 3 cloves of garlic
• 250 g of spinach
• oil
• vegetable broth
• salt
• pepper

METHOD

1. Rinse the rice under cold water.
2. In a saucepan, fry the chopped onion and the minced garlic in oil.
3. Add the rice and fry some more.
4. Then stir in thawed or fresh spinach.
5. Cover everything with water, salt, pepper and simmer gently.

Tip: This risotto will go well in deep pans – for example some from our review !

We serve the risotto warm, of course. We create neat piles with a ladle or other utensil, which we dip in cold water, stuff the rice into it and turn it out onto a plate.

Dip before each serving. Served portions of risotto can be sprinkled with grated cheese and chopped green herbs.

You can also use one of the quick hot or cold cheese sauces for which you can find recipes on our website.

Preparing rice for risotto

For an easier and more accurate determination of the required liquid, it is best to measure the rice with a cup in advance. Then, in any case, rinse the rice with cold water. The next adjustment is up to us and how we are used to preparing rice.

One way is to put it in a pot, cover it with double the amount of liquid, possibly a little less, add salt and slowly simmer gently. We can use water as a liquid, but in the case of risotto, which will be a separate meal, it is more appropriate to use meat or vegetable stock.

For a better taste, the rice can be fried in fat before steaming. Depending on the recipe, further use and personal taste, rice can be sauteed in this way already on onions, chopped garlic or with the addition of appropriate spices.